Shiner Bock ice cream

New York has changed a lot since I moved here. While the city will always have its challenges, the living has become a bit easier in the past year with a surge in the availability of certain favorites.

For instance, when I visit the grocery store I can now add a few bottles of Topo Chico to my cart. If I have a craving for tender smoked brisket, there are several places within walking distance to find it. While breakfast tacos and pillow-soft kolaches may still be a train ride away for me, just the fact that they now exist in New York is cause for celebration. And for many, perhaps the most welcome addition has been Shiner Bock.

Shiner’s ubiquity in Texas reflects just how beloved it is, and it’s the rare place that doesn’t offer it. So it was always something of a shock to Texans who’d just moved to New York to discover it wasn’t here. “Where is the Shiner?” they’d often ask. Because of this, its arrival a couple of months ago was met with much fanfare and excitement. Not only did the news make headlines but also when you’d go to the grocery store, you’d see Texans taking pictures of the bottles just because it was so novel to see it on shelves.

Its appearance couldn’t have come at a better time, as nothing beats a cold beverage during the hot summer. Though I’m also partial to frozen treats to help me stay cool, which is why I took a bottle of Shiner and instead of drinking it, made a batch of ice cream with it instead. Of course, I realize that for some this pairing may seem strange but it’s not completely uncharted territory. And if you’ve ever been to Amy’s in Austin, then you may have even had their version of Shiner Bock ice cream. As for myself, I’ve long wondered how it would be since friends would tell me how delicious it is. Would it be odd and taste like a beer slushy or would it be sweet with just a hint of wheat and hops?

Without knowing exactly what I was doing, I ended up making several versions—one with only heavy cream, Shiner Bock, and sugar, and then a couple of variations with a more complex yolk-based custard. After several batches, the one with a dash of salt and brown sugar ended up being the favorite. It had a creamy, caramelized flavor and while the beer wasn’t obvious, its malty presence did make itself known.

Now, in German the word “bock” means male goat. Because of this, I briefly considered making the ice cream with some goat’s milk, but decided that might be a little too funky. But in a nod to the name, in one round of testing I did serve the Shiner Bock ice cream topped with cajeta, the Mexican goat’s milk caramel, along with a handful of chopped peanuts for a satisfying salty crunch. It was a hit.

While I realize this combination might not be for everyone, it is definitely worth a try for the adventurous. And if you’re a fan of both bock and frozen desserts, with Shiner Bock ice cream, you’ll have the two favorites combined into one, along with a fine reminder of home.

Instructions

In a large saucepan, stir together the cream, Shiner Bock, granulated sugar, brown sugar, and salt. Place over medium-low heat and cook just until the mixture is warm—do not let it boil—about 3-5 minutes.

When the cream is warm, scoop out 1/4 cup of the mixture and stir into the beaten egg yolks until well combined. Slowly pour the cream and egg yolks back into the pot and while stirring, continue to cook until the mixture is thickened and coats the back of a spoon, about 2 to 4 minutes. Again, do not let it boil. Remove the cream mixture from heat, stir in the vanilla, and then cool covered in the refrigerator for at least 4 hours.

After the cream has cooled, freeze in your ice-cream machine according to the manufacturer’s instructions. Chill in the freezer for 4 hours for a firmer ice cream or serve immediately for a softer ice cream.

If you like, serve topped with warmed cajeta and crushed peanuts.

Recipe Notes

If you don’t have Shiner Bock available to you, you could substitute another brand of bock beer. A stout or even root beer could work well, too.

When my (now-ex)husband and I got married, we did so in Baton Rouge. At the time, Shiner Bock wasn't available east of the Mississippi. So when my parents asked what they could contribute/bring for the reception my instant response was "30 cases of Shiner!!" To this day, it's one of the things that people still talk about – even though the marriage is long over, the wedding day lives on. 🙂

Now I HAVE to make this ice cream. My ex and I are still on good terms and I think a quart or so of this would make a nice contribution to his Labor Day picnic this year.

Wait, excuse me. What?! Shiner Bock ice cream?! Shut the front door! While I am not from Texas, my Daddy didn't raise no dumby. I have since introduced my husband and friends to it. We make a Shiner Ham every Christmas and Shiner Bock BBQ sauce every summer. I am going to try making this ice cream this weekend and I am sure it will quickly be added to our list of Shiner bock recipes. My dad, my husband and our friends are probably going to love you immensely.

I'm reading this while I sit in the Orlando airport at 5am waiting for my flight home to Texas and it has brought me great joy. Both for the recipe and for the knowledge that I'll be able to enjoy a Shiner when I visit NYC next March.

Now then Its mighty hard to find a cold Shiner Bock here in Cebu Philippines.. but they do sell Lone Star – locally brewed which sounds just awful. I think I will try your recipe with the local San Mig- It ain't Tejas but it shore is good. Samatm

I love this idea!! Growing up in Texas, of course Shiner Bock was the first beer I ever tried. (And no, I was not yet 21, but that's a different story! :)) I will definitely have to try this ice cream, I think it will be a big hit in my house. Thanks for posting it!-Julie

My family was born and raised in Shiner and my mom's first cousin is now the brewmaster of the Spoetzl Brewery. I posted this to Shiner Beer's wall on Facebook and tagged you! This would be great to have in their hospitality room during the summer!

We got Shiner Bock here in Ohio about 5 years ago & you can even find it on tap a few places here & there! Whoohoo! This Texan Girl was happy happy happy! I'll have to try the ice cream one of these days!

Hey, Lisa – I made this yesterday and it was great! The flavor of the Shiner is very subtle, but it's surprisingly good as an ice cream flavor. Have you ever used burnt sugar? I haven't (and I didn't even realize it was an actual recipe ingredient until I just googled it), but that's the flavor I kept wanting to taste to bring out the flavor of the beer. Also, I used the base for a batch of espresso-flavored ice cream, substituting the Shiner for VERY STRONG espresso (freshly brewed PLUS instant espresso powder), with twice the vanilla and salt and, wow, it's the best ice cream/custard I've ever tasted! I don't have an ice cream maker, but I used David Lebovitz's instructions you linked to, and using a hand mixer every half hour or so, it turned out perfectly! I've never made ice cream before, and that my first time was so successful is a great thrill. This is a wonderful recipe! Thanks!

Shiner can be found in a few places up here in the Madison, Wisconsin area. Steve's Liquor has a few stores around town, and they can order it. There's also a liquor store next to Double S BBQ in Cambridge, WI that keeps it in stock. I believe they do so at the request of Double S, which is far and away the most authentic Texas style BBQ I've had up here (probably because the owners are from Texas).

This sounds so amazing!!! It is mostly because I am pregnant (with no AC and 90 degree weather) and really home sick for Texas these days. I currently live in Germany and love it here, but days when I really homesick I wish I could just go to the fridge and pull out a Shiner. I will have to try this whenever I can get my hands on some.

Man, wish I could find some Shiner in Western New York. What's the hold up, folks?? Just drank the last of the few cases I brought when I drove up from Texas in January (yes, I've been nursing them). Also, a new bakery in the Buffalo area just started serving kolaches if anyone's interested. It's called Magpie's Bake Shop in the City of Tonawanda.

This looks really good! My wife and I recently moved to Portland and I'm experiencing the same kind of No-Shiner-Shock. We're actually trying to get some friends from Texas to send us a case of Shiner Black.

I'm an okie living in Brooklyn and am happy to hear shiner is here. Many fond memories of it including college spring break in south padre island when we realized they were available in cans which we could drink on the beach!

Post navigation

Recent Posts

Categories

Categories

Never miss a recipe!

Enter your email and you’ll receive a message every time a new post is published.

Leave this field empty if you’re human:

Related

My latest book!

Queso has arrived!

Queso (aka chile con queso) is a spicy, cheesy, comforting favorite that's long been a delicious addition to any gathering. This appealing and accessible book features a mix of down-home standards and contemporary updates, from historical, regional, and Mexican quesos to vegan and dessert quesos. A must for all queso lovers!